Hariyali Chicken Recipe

Hariyali Chicken Recipe

 

What you’ll need: Chicken Boneless (500 gram) (Pro Tip: The following recipe is for chicken breast, but you can get boneless thighs for a restaurant style experience. Just remember to shave 3 minutes off step 6), Hariyali Paste (100 grams), Oil (4 tbsp), Milk (1/4 cup/60 ml), Water (2/3 cup/160 ml), Coriander to garnish.

(Fun Fact): 1 cup is approximately 8 shot glasses ;)

(Recommendation): This recipe is quite similar to Goan Chicken Cafreal so try eating it with some freshly buttered Pav.

  • Get a high walled pan and heat it for a minute and half on medium flame.
  • Add 4 tbsp of Oil to the pan and heat it for around two minutes.

(NJFoodPro Pro Tip): An easy way of checking the oil temperature is putting a few mustard seeds in it. If the seeds start to crackle, the oil is ready.

  • Add Chicken to the pan and sauté on low flame.
  • Add the Hariyali Masala and make sure it covers every piece of chicken.
  • Mix ¼ cup of milk and 2/3 cup of water and add it to the pan. Mix it well with the Masala and let it cook on medium for 3-4 minutes. (We Recommend: Adding a very small pinch of salt at this step will help if you are always complaining about less salt in your food).
  • Now, turn down the temperature, add some chopped coriander, cover with a lid and let it cook for 12 to 13 minutes.
  • Switch off the stove and let it rest for 2 minutes.
  • Your Hariyali Chicken is now ready! Serve with some thinly sliced onion, lemon and warm Rotis/Pav.